Nutritional Info

Nutrition Facts

Serving Size 1 (96g)

Calories 399
Calories from Fat 301 (75%)
Amount Per Serving %DIV
Total Fat 33.5g 52%
Saturated Fat 8.5g 43%
Monounsaturated Fat 22.4g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 2.6mg 1%
Sodium 238.1mg 10%
Potassium 119.1mg 3%
Total Carbohydrate 20.6g 7%
Dietary Fiber 1g 4%
Sugars 13.4g
Protein 2.5g 5%

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Recipe Description
I love crystallized ginger and can buy very good, inexpensive bags of it at a local Asian food market. If all you can find are small expensive bottles, you might want to make your own.
Prep time
15 min
Cook time
25 min
Ready In
40 min


Serves Tool

Serves To:USMetric
2 Cup(c)  unbleached, all purpose white flour
1 Cup(c)  whole wheat flour
1/2 Tablespoon(T)  salt
1 1/2 Teaspoon(t)  baking soda
1 Teaspoon(t)  baking powder
1/4 Teaspoon(t)  nutmeg, ground
1/4 Teaspoon(t)  ginger, ground
1 1/2 Cup(c)  buttermilk
1/4 Cup(c)  vegetable oil
1 Teaspoon(t)  vanilla extract
2   egg whites
1/2 Cup(c)  honey
1/4 Cup(c)  crystallized ginger, finely chopped


Preheat the oven to 350° F. Coat 12 muffin cups with non stick spray. Sift together the flours, salt, baking soda, baking powder, nutmeg and ground ginger. In another bowl, whisk together the buttermilk, oil, vanilla, egg whites and honey. Pour the wet ingredients into the dry. Gently fold the two together until an evenly moist batter forms. Stir in the crystallized ginger. Spoon into the muffin cups. Bake for 25 minutes, until done.

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